Chorizo Rotisserie Chicken Noodle Soup. Turn an ordinary supermarket rotisserie chicken into a delicious comfort food soup.
Course
Soup
Prep Time1hour
Cook Time30minutes
Total Time1hour30minutes
Servings6servings
Calories246kcal
AuthorBarry C. Parsons
Ingredients
For the soup stock
1cooked supermarket rotisserie chicken
8 -10cupswater
1onioncut in quarters
1carrotroughly chopped
3clovescrushed garlic
For the soup
Chicken stock prepared earlier
3carrotscut in coins or sticks
6ounceschopped chorizo sausage
1diced red pepper
2tbspsummer savoury
1cupmedium egg noodles
Salt and pepper to season
Instructions
For the Soup Stock
Remove most of the meat from a rotisserie chicken, cut it in large cubes and set aside for later.
Slowly simmer the chicken bones in the water along with the onion, carrot, and garlic. Simmer gently for about an hour. Strain the stock through a cheesecloth-lined colander. Skim off any excess fat that comes to the surface. You can make the stock a day ahead if you like and refrigerate it overnight, which makes the fat that comes to the surface much easier to remove.
To prepare the Chorizo Rotisserie Chicken Noodle Soup
Add the prepared chicken stock, savoury, and carrots to a large soup pot. Simmer for about 15 minutes before adding the egg noodles, red pepper, cubed cooked chicken breasts and chorizo sausage.
Season with salt and pepper as needed. Simmer until the noodles are tender and serve.
Recipe Notes
If you want to make this a quick and easy soup, you can just buy 2 litres of low sodium chicken stock and use that instead of making it.